Cheesecake Cookies

This is a recipe I got from Aunt Donnie when we were vacationing in California as newlyweds.

1/3 cup butter or margarine
1/3 cup brown sugar
1 cup flour
1/2 cup chopped nuts
1 (8 oz.) pkg. cream cheese
1/4 cup sugar
1 egg
2 tablespoons milk
2 tablespoons lemon juice
1/2 teaspoon vanilla

Cream butter and brown sugar. Add flour and nuts and blend until resembles crumbs. Set aside one cup of mixture. Press remaining mixture into 8-inch square pan. Bake at 350 degrees F. for 12 to 15 minutes. Combine cream cheese and sugar and beat until smooth. Add egg, milk, lemon juice and vanilla and beat well. Spread over baked crumb crust. Sprinkle reserved 1 cup crumbs over top. Bake at 350 degrees F. for 25 minutes. Cool and cut into bars.

Split Seconds

3/4 cup margarine or butter, softened
2/3 cup sugar
2 teaspoons vanilla
1 egg
2 cups flour
1/2 teaspoon baking powder
1/2 cup red jelly or preserves

Heat oven to 350 degrees F. Beat margarine and sugar until light and fluffy. Add vanilla and egg; blend well. Stir in flour and baking powder; mix well. Divide dough into 4 equal parts. On lightly floured surface, shape each part into 12 x 3/4-inch roll; place on ungreased cookie sheets. Using handle of wooden spoon or finger, make depression about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll. Fill each roll with 2 Tbsp. jelly.

Bake at 350 degrees F. for 15 to 20 minutes or until light golden brown. Cool slightly; cut diagonally into strips. Cool completely. Drizzle with powdered sugar glaze.

GLAZE:
About 1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla

Mix together sugar, milk or water, and vanilla.
(If it's too stiff, add a little more milk or water -- if it's too runny add a little more powdered sugar -- until desired consistency.)

Outstanding Oreo Cookies

1 box devil’s food cake mix (Betty Crocker brand works particularly well)
¾ cup butter or margarine, softened
2 eggs
1 (8-ounce) package cream cheese, softened
½ cup butter
2 tablespoons vanilla
2 cups powdered sugar

In a large bowl combine cake mix, the ¾ cup butter, and eggs. Chill about 10 minutes. Roll into small balls. Place on a greased baking sheet. Bake at 350 degrees F. For 7 to 9 minutes. Cool.

To prepare filling, beat cream cheese, the ½ cup butter, and vanilla together. Add powdered sugar and mix together. Spread filling on top of cookie, and then top with another cookie. Makes about 2 dozen cookies.

Soft Ginger Cookies

¾ cup (1 ½ sticks) butter or margarine
1 cup sugar
2 eggs
1 cup molasses
4 cups all-purpose flour, stirred and measured
½ teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons ginger
1/3 teaspoon cloves
¾ cup water

Cream together butter or margarine and sugar. Add eggs and beat well. Stir in molasses. Mix together dry ingredients and add alternately with water. Drop from dessert spoon onto oiled cookie sheets. Bake at 350 degrees F. for 12 to 15 minutes. Cookies should be large, soft, and thick. Makes 7 dozen.

Sugar Cookies

Growing up, we called these cookies "Tupperware Cookies" because my mom got this recipe at a Tupperware Party. I traditionally make them on Valentine's Day, Halloween, and Christmas.

1 ½ cup sifted powdered sugar
1 cup margarine
1 egg
1 tsp. vanilla
½ tsp. almond flavoring (or ½ tsp. more vanilla)
2 ½ cups sifted flour
1 tsp. baking soda
1 tsp. cream of tartar

Mix sugar and margarine. Add egg and flavorings, mix thoroughly. Sift dry ingredients together and stir in. Chill several hours (2-3.) Heat oven 375 degrees F. Divide dough in half and roll out on lightly floured pastry sheet or board, very thin for crisp of ½” thick for a thicker, softer cookie. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until golden brown. Cool – decorate.

Special K Cookies

1/2 cup sugar
1/4 cup brown sugar
2 cups miniature marshmallows
1/2 lb butter
1 teaspoon vanilla
1/2 cup chopped nuts or slivered almonds
4 cup Special K cereal

Melt butter in sauce pan, add sugars and marshmallows, boil 3 minutes stirring constantly. Add vanilla, nuts and the Special K cereal.

Spray Pam all over a flat surface and pour mixture onto the surface. Push mixture around on surface to flatten out a little, then tear it apart and form into dallops. Makes 20-24 cookies in the smaller size dallop

Raspberry Pretzel Salad

2 cups pretzels – chopped
2 tablespoons sugar
¾ cup melted butter

Mix together and bake for 10 minutes at 350 degrees F. in a 9x13” pan. Cream the following together and spread over the cooled pretzel mix:
1 (8 oz.) cream cheese (softened)
1 cup sugar
1 (8 oz.) container Cool Whip (thawed)

Mix together the following and then pour over the cream cheese mixture:
1 package (large) raspberry gelatin
2 cups boiling water
Add 16 oz. frozen raspberries

Chill and then cut into squares

Vegetable Beef and Biscuit Casserole

When my youngest child was born, my dear elderly friend brought this meal over. When I asked her for the recipe, she laughed and said she hadn't used one. My cute hubby wanted me to try and make it so here is my version.

1 lb. lean ground beef
1 onion, chopped
1 tsp. Worcestershire sauce
2 tsp. granulated beef bouillon
1 tsp. salt
¼ tsp. pepper
6 medium carrots, peeled and cut into bite size pieces
4 potatoes, peeled and cut into bite size chunks
6 Tbsp. butter or margarine
6 Tbsp. flour
1 tsp. salt
¼ tsp. pepper
3 cups milk
1 can refrigerator biscuits

Brown ground beef until no longer pink. Add chopped onion and sauté. Stir in Worcestershire sauce, beef bouillon, salt and pepper. Keep beef mixture covered on low heat.

In a separate pan combine carrots and potatoes with about ½ cup water. Bring to a boil and cook on medium low for about 15 minutes or until soft. Drain vegetables.

WHITE SAUCE:
In a microwave safe bowl, melt butter or margarine. Stir in flour, salt, and pepper. Add one cup of milk and stir until smooth. Stir in remaining milk. Microwave until thickened (about 5 minutes give or take), stirring every one to two minutes. Add thickened white sauce to meat mixture and stir together.

When vegetables are done, combine drained vegetables with warm meat mixture and white sauce. Spread in greased 9x13 inch pan. Separate and flatten biscuits. Arrange biscuits on top of casserole. Bake at 425 degrees F. for 10 minutes or until biscuits are golden brown.

*You can add chopped celery, chopped green bell peppers, or anything else that sounds good to the beef mixture when you add the onions.

Hashbrown Quiche

8 shredded frozen hashbrown potato patties
½ cup butter, melted
1 cup cubed precooked ham
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
8 eggs
2 cups milk or cream
½ teaspoon salt

Please hashbrown potato patties in greased 9x13-inch pan. Pour melted butter evenly over the surface of potato patties. Bake at 350 degrees F. For 20 minutes. Remove from oven. Sprinkle potatoes with ham and cheeses. In a large bowl beat eggs. Add milk or cream and salt. Stir. Pour mixture over cheeses and ham. Bake at 350 degrees F. For about 30 minutes. Serves 8.

Chicken-Grape Salad

This recipe is from my dad. He's an awesome cook!

2 cups cubed cooked chicken (about 7 chicken tenders)
¾ cup seedless green or red grapes, halved
½ cup sliced celery
2 Tbsp. toasted slivered almonds
1 3-oz. package cream cheese, softened
1 Tbsp. lemon juice
¼ cup mayonnaise or salad dressing
½ tsp. salt

Place chicken, grapes, celery and almonds in large mixing bowl. Combine cream cheese, mayonnaise, lemon juice and salt; add to chicken mixture. Toss gently to mix; chill for several hours. Yield: 4 servings.

Peach Cobbler

1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
4 cups sliced peaches (about 6 medium) or 1 qt. jar bottled peaches
1 teaspoon lemon juice
3 tablespoons shortening
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

Heat oven to 400 degrees F. Mix 1/2 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in peaches and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep peach mixture hot in oven.

Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture.

Bake until topping is golden brown, 25 to 30 minutes. Serve warm and, if desired, with whipped cream or ice cream. 6 servings.

Creamy Vanilla Pudding

I usually make this in the microwave.

1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons margarine or butter, softened
2 teaspoons vanilla

Mix sugar, cornstarch and salt in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in margarine and vanilla. Pour into dessert dishes. Cool slightly; refrigerate. 4 servings.

Chocolate Pudding: Increase sugar to 1/2 cup and stir 1/3 cup cocoa into sugar mixture. Omit margarine.

Apple Crisp

3 large cooking apples, peeled, cored and thinly sliced
3/4 cup brown sugar, packed
1/2 cup flour
1/2 cup (1 stick) butter or margarine
3/4 cup rolled oats

Arrange sliced apples in buttered 9-inch round baking dish. Combine brown sugar and flour; cut butter into mixture as for pastry. Toss in rolled oats. Spoon over apples, pressing down lightly. Bake for 35 to 40 minutes at 350 degrees F.

NOTE: 1 quart home canned or 2 cans (1 lb. each) canned apple slices may be used in place of fresh apples.

PEACH CRISP:
Slice 3 large fresh peaches or thoroughly drain 1 quart or 1 can (29 oz.) sliced peaches. Place in baking dish, sprinkle with lemon juice and top with above flour-butter mixture. Bake as directed.

Rice Cream

This is one of my grandmother's recipes that is one of my dad's favorites.

1 cup cooked rice
1 small can pineapple, crushed
juice of 1 lemon
1 cup cream, whipped after measuring
1/2 cup sugar (or more)
few maraschino cherries
1/2 cup mini marshmallows

Combine together and place in large bowl or pan. Place in refrigerator. Better when it stands a few hours. Serve cold.

Apple Dumplings

This is one of my dad's favorite recipes. I remember how happy it made him when my mom would make these.

Several apples peeled, cored and sliced.
2 cups flour
1 teaspoon baking powder (rounded)
1/2 teaspoon salt
5 tablespoons shortening
2/3 cup milk

Sift dry ingredients. Blend in shortening. Add enough milk to make dough that will stick or hold together.

Roll out and cut into squares about 6 inches square. Pile some of the apples in the center. Sprinkle on top about 1 tablespoon sugar, a little cinnamon, dot of butter. Fold up and pinch well to seal. Sprinkle sugar on top. Melt 1 tablespoon butter in a baking pan. Add 1 tablespoon sugar on top, put in 1 cup of water, after the dumplings have been placed on the butter-sugar mixture. Bake at 400 degrees for about 1 hour. Baste often. Serve hot with milk sweetened with sugar and nutmeg.

Yummy Cake

It's yummy!

1 pkg. yellow cake mix
1/2 cup oil
4 eggs
4 tablespoons flour
1 cup water

Mix altogether and bake 350 degrees F. for 35 minutes or until done.

Icing:
2 cups powdered sugar
2 tablespoons water
1/3 cup orange or pineapple juice
2 tablespoons melted butter

When cake is done prick hot cake well with fork and drizzle icing over so it sinks in fork pricks. Broil slightly.

Baking Powder Biscuits

1/3 cup shortening
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup milk

Heat oven to 450 degrees F. Cut shortening into flour, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and rounds up into a ball. (Too much milk makes dough sticky, not enough makes biscuits dry.)

Turn dough onto lightly floured surface. Knead lightly 10 times. Roll 1/2 inch thick. Cut with floured 2-inch biscuit cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Bake until golden brown, 10 to 12 minutes. Immediately remove from cookie sheet. About 1 dozen biscuits.

Cheese Biscuits: Stir in 1/2 cup shredded cheddar cheese.
Drop Biscuits: Increase milk to 1 cup. Drop dough by spoonfuls onto greased cookie sheet. (If desired, first drop dough into sesame seed; coat all sides.)
Stir-n-Roll Biscuits: Substitute vegetable oil for the shortening; stir in all at once with the milk. Roll dough between sheets of waxed paper on dampened surface.
Whole Wheat Biscuits: Substitute whole wheat flour for the all-purpose flour.

Banana Bread

Great way to use up ripe bananas and not let them go to waste.

Sift together:
1 3/4 cups sifted flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt

Cream well:
1/3 cup shortening

Add gradually and continue creaming until light and fluffy:
2/3 cup sugar

Add and beat well:
2 eggs, well beaten

Add alternately with flour mixture:
1 cup mashed bananas (2 to 3)

Beat until smooth. Turn into a well-greased bread pan (8.5"x4.5") and bake 1 hour at 350 degrees F. or until bread is done. Yield: 1 loaf

Zucchini Bread

My children especially like this when I add one cup chocolate chips to the recipe.

Combine and beat together:
3 eggs, slightly beaten
2 cups sugar
1 cup oil
2 cups zucchini, grated
1 teaspoon vanilla

Sift together:
3 cups sifted flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking powder

Add dry ingredients to egg mixture and stir well.
Add, if desired 1/2 cup chopped nuts.
Pour into 2 well-greased 4.5"x8.5" loaf pans. Bake 1 hour at 325 degrees F. Yields 2 loaves.

The More the Merrier

Since this is such a cool way to share recipes -- this blog is now open for my family members to share their recipes, too. I'm looking forward to seeing what recipes they want to share. This is going to be good because they're great cooks. :)

Chicken Enchiladas

10 flour tortillas
3 chicken breasts
2 cans cream of chicken soup
1 cup sour cream
1 small can chopped green chilies
Grated cheese

Cook chicken and chop. Place small amount of chicken and cheese on each tortilla and roll up. Place in baking dish. Mix together soup, sour cream, and chilies. Pour over tortillas in baking dish. Sprinkle with remaining cheese. Bake at 300 degrees F. for 30 minutes. (If refrigerated before baking, cook 20 minutes longer.)

Sour Cream Noodle Bake

My friend Debbie brought this meal over after the birth of one of my children. It has become a family favorite.

1 (8 oz.) package medium noodles
1 pound ground beef
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic salt
1 (8 oz.) can tomato sauce
1 cup cottage cheese
1 cup sour cream
6 green onions - small stalk
3/4 cup shredded cheddar cheese

Cook noodles, rinse and drain.
Brown ground beef; add salt, pepper, garlic salt, and tomato sauce. Simmer 5 minutes.

*Try to have hamburger and noodles done at the same time.

Combine cottage cheese, noodles, chopped onions and sour cream.

Alternate meat and noodle mixture beginning with noodles and ending with meat. Top with cheese. Bake in a 2-quart casserole dish at 350 degrees F. for 25 to 30 minutes.

Shepherd's Pie

This meal reminds me of Halloween. It seems we would usually eat this meal before we went out trick-or-treating.

1 pound ground beef
1 onion, chopped
1 can tomato soup
1 can green beans
1 tablespoon Worcestershire sauce

Brown ground beef and onion. Add soup, green beans, and Worcestershire sauce. Put in casserole bowl. Top with mashed potatoes. Sprinkle with cheese. Bake at 350 degrees F. for about 20 minutes or until heated clear through.

Potato Ham Boats

This was one of my favorite meals my college roommate Shaula would prepare when it was her turn to cook.

4 large potatoes
1/4 cup milk
2 tablespoons butter
1 egg beaten
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups diced cooked ham
1 cup shredded cheese

Cook potatoes 50 to 60 minutes at 400 degrees F. or until tender. Cut potatoes in half lengthwise. Leaving 1/4 inch on all sides, scoop out pulp and mash with milk, butter, egg, salt, and pepper. Stir in ham, 3/4 cup cheese and spoon back into shells. Cook 20 minutes or until lightly browned. Top with remaining cheese and return to oven and heat 5 minutes longer or until cheese melts.

Meat Loaf

I usually place 6 scrubbed and poked potatoes in the oven when I put in the meat loaf. They're cooked and ready at the same time. If there's room in the oven, I'll also put baby carrots in a separate, covered baking dish with a tablespoon of butter on top.

Combine in bowl:
3 slices soft bread broken in pieces
1 cup milk
1 egg
1 teaspoon salt
1/4 cup minced onion
1 tablespoon Worcestershire sauce

Stir together thoroughly.
Mix in: 1 1/2 pounds ground beef
Form into loaf and place in 9-inch loaf pan.
Bake 1 hour at 350 degrees F.

Enchilada Pie

This recipe is from my Aunt Donnie. She always made us feel loved.

1 pound ground beef
1 onion, chopped
1 minced garlic clove (optional)
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chili powder
1 (4 1/2 oz.) can chopped olives
1 (8 oz.) can tomato sauce
6 corn tortillas
2 cups shredded cheese (1/2 lb.)
2/3 cup water

Saute ground beef, onion, and garlic. Add seasonings, olives, and tomato sauce. In casserole dish, alternate layers of meat, tortillas, and cheese. Pour water around edge of dish. Cover. Bake 30 minutes at 400 degrees F.

Chinese Hamburger

My sister Sue gave this recipe to me when I went away to college.

1 pound ground beef
1 onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 cups warm water
1/2 cup uncooked rice
soy sauce
no salt - some pepper if desired
1 can Chinese noodles

Brown ground beef and onion together. Mix other ingredients and put in baking dish. Cover and bake at 350 degrees F. for 30 minutes. Stir. Cover top with Chinese noodles. Bake 15 minutes more, uncovered.

Chili Burritos

This recipe is from Shaula, one of my college roommates.

Brown:
1 pound ground beef
1 onion, chopped
1 teaspoon salt

Add:
1 can tomato soup
1 pkg. taco mix seasoning

Spoon into flour tortillas and roll or fold. Place in baking dish and cover with can of favorite chili. Sprinkle with 1/2 to 1 cup shredded cheddar cheese. Heat in 350 degree F. oven until hot, covered. Makes around 6 burritos.

Burger for a Bunch

While growing up this recipe was often requested by my siblings and myself for our birthday dinner. Carrying on the tradition, my children often request it for their birthday dinner. While not a real fast dinner to make, it is definitely worth the time spent.

1/2 cup instant mashed potato flakes
2 tablespoons melted butter
2 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 cup mayonnaise
1/3 cup butter or margarine
1/2 cup shredded cheese
1/2 cup milk

Combine 1/4 cup potato flakes with melted butter; set aside. In large mixing bowl combine 1/4 cup potato flakes, flour, cream of tartar and baking soda. Cut in butter until mixture resembles coarse crumbs. Add milk and mayonnaise; blend until a soft dough forms. Divide in half; shape into balls. Roll out one ball on floured surface to a 9-inch circle. Place on greased cookie sheet. Spread filling to within 1/2 inch of edge; sprinkle with cheese. Roll out remaining dough; place on Filling, sealing edges. Brush with milk; sprinkle with buttered potato flakes. Bake at 375 degrees F. for 20 to 25 minutes or until golden brown.

FILLING:
1 pound ground beef
1/2 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup potato flakes
1 egg
1/4 cup ketchup
1/4 cup hamburger relish
1 tablespoon salad mustard

In large skillet, saute' ground beef, onion, salt, and pepper until browned. Add remaining ingredients; blend well.

Chicken Casserole

This is an easy meal to put together. Plan ahead since it requires 90 minutes to bake. It works out well for taking a meal into someone -- use a disposable foil pan and no one has to worry about returning dishes.

Spread 1 cup uncooked rice in 9x13" pan. Place raw chicken pieces on top of rice. (I usually use 3 raw boneless, skinless chicken breasts cut into one-inch chunks.) Mix 1 can cream of chicken soup with 1 pkg. Lipton Onion soup mix and 3 cups water. Pour over chicken and rice. Cover with foil and bake at 350 degrees F. for 90 minutes.

Enchiladas

Often called "Christmas Enchiladas" at our house because we would take this to family Christmas parties.

Brown 1 pound ground beef
In separate pan add:
1 can tomato soup
1 can cream of mushroom soup
1 can chili without beans
1 can water
Heat and add small amount to cooked ground beef. Place ground beef mixture on tortilla. Seal and roll up. Place in greased 9x13" baking dish. Pour remaining sauce over top. Grate mild cheese over top. Cook for 20 minutes in 350 degree F. oven.

Flour Tortillas

4 cups flour
1/2 cup shortening
1 teaspoon salt
1 cup lukewarm water plus 2 teaspoons more (maybe)

Sift flour and salt into mixing bowl. Add shortening and mix until well distributed. Add lukewarm water and blend well. Turn out on a lightly floured board; knead about 30 strokes. Divide dough into 12 equal size pieces and form each into a ball. Cover with a cloth and let stand for 15 minutes. Roll each ball into a round tortilla, 8 inches in diameter. Cook on a moderately hot ungreased skillet until golden brown in spots, turning once and being careful not to break air bubbles. Makes 12 tortillas.

Sweet Corn Muffins

1 cup flour
1/2 cup yellow corn meal
1/2 cup sugar
1/2 cup melted butter
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup milk

Mix first 6 ingredients. Combine eggs and milk in separate bowl. Add flour mixture to egg mixture and blend well. Spoon batter into greased muffin tins, filling each cup half full. Bake at 450 degrees F for 9 to 12 minutes. Yield: 1 to 1 1/2 dozen large muffins


*You may substitute 2 tablespoons non-instant powdered milk and 1/2 cup water in place of 1/2 cup milk. Mix non-instant powdered milk with dry ingredients and 1/2 cup water with the liquid ingredients.

Hot Chicken Salad

2 cups cooked chicken, chopped fine
3 hard boiled eggs, chopped fine
1 cup chopped celery
2 teaspoons finely chopped onion
1/2 cup chopped almonds
1 1/2 cups cooked rice
1 can cream of chicken soup
1/2 soup can milk or chicken broth
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon curry powder (optional)

Combine in 9x9" baking dish. Top with grated cheese and fine bread crumbs. Bake 400 degrees for 25-30 minutes.

Raspberry Salad

1 (3 oz.) pkg. raspberry flavored gelatin
1 (3 oz.) pkg. cook and serve tapioca
1 (3 oz.) pkg. cook and serve vanilla pudding
8 oz. whipped topping
12 oz. frozen raspberries, thawed

Dissolve first three ingredients in 3 cups boiling water and boil for 2 1/2 minutes. Pour into a large bowl and cool completely in the fridge. Fold in whipped topping and berries. Keep chilled until ready to serve. Serves 6.


*You may use 1 cup whipping cream in place of whipped topping. Whip together 1 cup whipping cream, 1/2 teaspoon vanilla and 1 1/2 tablespoons powdered sugar. Fold into salad in place of whipped topping.

Dinner Rolls -- Bread Machine

This is a recipe my dad shared with me. We use it all the time.

Place in Bread Machine in order prescribed by manufacturer of machine:
1 cup plus 2 Tbsp. water (lukewarm)
3 1/4 cups flour
1 tsp. salt
1/4 cup sugar
1 egg
2 Tbsp. butter
3 tsp. Fleishman's yeast

Mix the above ingredients on dough cycle, usually about 1 1/2 hours (1 hour 40 min. on my machine.) When dough is mixed, take out of bread machine, shape into 20 rolls and let rise in 9 x 12 inch cake pan until light and fluffy. Bake at 375 degrees F. for 14 minutes.

Thirty-Minute Hamburger Buns

I usually double this recipe and make one half hamburger buns and one half cinnamon rolls. For cinnamon rolls I take half the dough and roll out into a rectangle, spread butter, sprinkle cinnamon and brown sugar, and roll up dough. Use thread or dental floss to cut the dough into pieces. Bake for 10 minutes at 425 degrees F. Drizzle with icing while warm.

1 cup plus 3 Tbsp. warm water
1/3 cup oil
1/4 cup sugar (or 2 Tbsp. honey)
2 Tbsp. yeast
1 tsp. salt
1 egg, beaten
3 1/3 cups whole wheat flour (white flour works, too)

Combine warm water, oil, sugar, and yeast. Mix, then let rest 15 minutes. Add remaining ingredients and combine thoroughly. Roll dough to about 3/4-inch thickness. Cut into rounds about 4 inches in diameter. (A clean, empty can may be used.) Place buns on cookie sheet. Brush tops with melted butter or margarine. Let rise at room temperature, out of a draft, for about 10 minutes. Bake at 425 degrees F. for ten minutes, or until lightly browned and done. Buns freeze well for later use. Makes 10 buns.

Lemon Cream Dessert

1 1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups cold water
3 egg yolks, lightly beaten
3 tablespoons butter, cubed
2 teaspoons grated lemon peel
1/2 cup lemon juice

CRUST:
1 cup all-purpose flour
1 cup finely chopped walnuts
1/2 cup cold butter

TOPPING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 teaspoon vanilla extract
1 carton (16 ounces) frozen whipped topping, thawed

In a saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir 1 minutes or until thickened. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute. Remove from heat; stir in butter and lemon peel. Gently stir in lemon juice. Refrigerate until cool.

For crust, in a bowl, combine flour and nuts. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F. for 15 to 20 minutes or until edges are golden. Cool on a wire rack.

For topping, in a large mixing bowl, beat cream cheese and confectioners' sugar until smooth; spread over crust. Spread with cooled lemon mixture. In another bowl, whisk milk, pudding mixes and vanilla 2 minutes or until slightly thickened; let stand 2 minutes or until soft-set. Fold in half of whipped topping. Spread over lemon layer. Spread with remaining topping. Refrigerate 4 hours before cutting. Yield: 18-24 servings.

Homemade Vanilla Ice Cream

2 cups sugar
4 cups milk
2 cups whipping cream
3 teaspoons vanilla

Dissolve sugar in milk and cream. Add vanilla. Pour mixture into freezer can. Assemble into freezer container; pack with ice and salt according to manufacturer's directions, and freeze. Makes about 4 quarts.

Hot Fudge Pudding Cake

Sift together into bowl:
1 cup flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
2 Tbsp. cocoa
Stir in:
1/2 cup milk
2 Tbsp. oil
1 cup chopped nuts (optional)
Spread into a 9" square pan and sprinkle with 1 cup brown sugar mixed with 4 Tbsp. cocoa. Pour 1 3/4 cups hot water over mixture. Bake 350 degrees F. for 45 minutes. Serve with ice cream or whipped cream.

Blueberry Muffins

1 1/2 cups flour
1/4 cup sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 egg, beaten
1/2 cup butter, melted
1/2 cup milk
1 teaspoon lemon zest
1 cup fresh or frozen blueberries (I use frozen)
1 recipe Muffin Topping (see below)
1 recipe Muffin Glaze (see below)

In a large bowl, combine flour, sugar, brown sugar, baking powder, salt, and cinnamon. Stir until well blended. Make a well in center of mixture. Place egg, butter, and milk in center and stir just until blended. Carefully stir in lemon zest and blueberries. Fill 12 muffin cups. Sprinkle with Muffin Topping. Bake at 350 degrees for about 20 minutes. Remove from oven and drizzle with Muffin Glaze.

MUFFIN TOPPING
1/2 cup pecans, chopped (optional)
1/2 cup packed brown sugar
1/4 cup flour
1 teaspoon cinnamon
1 teaspoon lemon zest
2 tablespoons butter, melted

In a bowl, combine above ingredients and sprinkle over muffins.

MUFFIN GLAZE
1/2 cup powdered sugar
1 tablespoon fresh lemon juice

In a bowl, mix powdered sugar and lemon juice together. Drizzle over muffins after baking.

No Cook Freezer Jam

1 (1.59 oz) package Ball brand "No Cook Freezer Jam Fruit Pectin"
4 cups crushed fresh or frozen fruit
1 1/2 cups sugar
5 (8 oz) containers with lids

1. Stir sugar and contents of package in a bowl until well blended.
2. Stir in 4 cups crushed fruit. Stir 3 minutes longer.
3. Ladle jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes.
4. Refrigerate up to 3 weeks or place in freezer up to 1 year.

Instant Mapleine Syrup

1 cup boiling water
2 cups sugar
1/2 teaspoon Mapleine (imitation maple flavoring)

Pour boiling water over sugar. Add 1/2 teaspoon maple flavoring. Stir. Serve over pancakes or waffles.


THICK SYRUP (made with corn syrup)
2 tablespoons water
1/4 cup sugar
1 1/2 cups corn syrup
1/2 teaspoon Mapleine (or more to taste)

Boil all ingredients for 2 minutes. Syrup thickens as it cools. Makes 1 pint of flavorful syrup at little cost.

3 Bears Porridge

1/2 cups cracked wheat
1/2 cup rolled oats
1/4 cup powdered milk
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup raisins
3 cups boiling water
Honey to taste.

Add dry ingredients to boiling water in saucepan. Stir until thoroughly mixed. Bring back to boil. Reduce heat and simmer, covered for 10 to 15 minutes.

Granola

5 cups old-fashioned or quick-cooking rolled oats
3/4 cup wheat germ
1 cup shredded coconut
3/4 cup shelled raw or toasted sunflower seeds
1 1/2 cups finely chopped mixed nuts
1/2 cup sesame seeds, if desired
1/4 to 1/2 cup packed dark brown sugar
3/4 cup water
3/4 cup vegetable oil
1/4 cup honey
1/4 cup molasses
3/4 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 cups raisins, chopped dates or other dried fruit, if desired

Preheat oven to 300 degrees F. In a large bowl., combine oats, wheat germ, coconut, sunflower seeds, nuts and sesame seeds, if desired. Stir until evenly distributed. In a medium saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat and stir until sugar is dissolved. Do not boil. Pour syrup over oats mixture. Stir with a large wooden spoon until syrup coats other ingredients. Spread mixture in two 13" x 9" baking pans or on 2 large baking sheets with raised sides. Bake 20 to 30 minutes in preheated oven, stirring occasionally. Bake 10 minutes longer for a crunchier texture. Cool on racks. Stir in raisins, chopped dates or other dried fruit, if desired. Spoon into a 10-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool dry place. Use within 6 months. Makes about 10 cups.

Wheatcakes

BLEND 4 MINUTES IN BLENDER:
3/4 cups whole wheat
1 cup milk
ADD AND CONTINUE TO BLEND:
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon soda
1/4 teaspoon salt
2 eggs
1/2 cup oil (slowly)
Cook as pancakes. Also good as waffles.


*You may use 1/3 cup non-instant powdered milk and 1 cup water in place of 1 cup milk.

Everyday Pancakes

3 eggs
1 cup milk
3 tablespoons vegetable oil or melted shortening
1 1/2 cups all-purpose flour, stirred and measured
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar

Beat eggs thoroughly; stir in milk, shortening, and sifted dry ingredients just until blended. Bake on lightly greased griddle. Makes 8 to 10 pancakes.

Variation:
Apple Pancakes: Stir in 1 cup finely chopped apple.

Blueberry Pancakes: Stir in 1 cup fresh, frozen, or canned and drained blueberries.


*You may use 1/3 cup non-instant powdered milk and 1 cup water in place of milk. Mix non-instant powdered milk with dry ingredients, mix water with liquid ingredients.

Favorite Waffles

I use 2/3 cup non-instant powdered milk and 2 1/4 cups water in place of milk. Mix non-instant powdered milk with the dry ingredients, mix water with the liquid ingredients.

2 1/2 cups all-purpose flour, stirred and measured
3/4 teaspoon salt
4 teaspoons baking powder
1 1/2 tablespoons sugar
2 beaten eggs
2 1/4 cups milk
1/2 cup melted shortening or vegetable oil

Stir together dry ingredients. Combine eggs, milk, and shortening. Combine liquid and dry ingredients just before baking; beat until smooth. Bake in hot waffle iron. Makes 12 waffles.

Birth of a Blog

Reading recipe books and trying new recipes has always been a hobby of mine. I have dozens of recipe books I have collected over the years. A trip to the local library usually includes a recipe book or two being checked out. And with the internet, a new recipe is just a click away.

Through the years I have come across recipes that have become family favorites. I'd like to share some of them. Blogging seems to be a great way to do so. Oh, and saving money doesn't hurt any either -- which happens when you make-it-yourself.